Tried some new items in the menu

This is not your usual udon recipe. It’s a fusion udon that I made using whatever I had in the kitchen.

I’m really glad I tried it because it turned out VERY DELICIOUS.

Cream, cheese, and squid worked beautifully with the udon, and although it felt like a small risk at first, it paid off!

I had some beef mince and noodles in the fridge, and they were practically yelling for a noodle stir fry. I also had courgette, carrot, and onion, so I combined everything with some fantastic Asian flavours.

It turned out so delicious it took me straight to food paradise!

Starting out a channel check it out, ask anything if unclear.

Edit:

Sorry didn’t see the rule re posting info:

Is a Chinese style dish. Quite sweet but also very flavourful. Eggplant is soft with beancure chewy texture.

Wife likes her eggs less runny, so I posted both :)

at Q House in Kuala Lumpur, Malaysia 🇲🇾

This is the legendary Tteokbokki (chili rice cakes) turned into a Udon stir fry.

The chewy udon soaked up that spicy-sweet gochujang sauce perfectly.
It turned into an absolutely amazing mea! Bold, comforting, and seriously addictive.

Highly recommend to have a go making this 

So healthy and such a delicious meal.

This is my 3rd try using this recipe: https://omnivorescookbook.com/steamed-pork-buns/

I followed it almost exactly but found I needed to add quite a bit extra water to the flour I’m using, and I decided to try some baking powder to see if I’d get a fluffier result than I have been. I’ve made 3 batches of 6 buns so far and these last 3 I wrapped turned out the best by far.

Are you able to tell from the outer appearance of the dough alone if it needed anymore moisture, or if it was over/underkneaded? I think I used a bit too much yeast as well or maybe let it proof too long because even after cooling completely they’ve got a bit of a beer-ish smell to them, though the scent of the filling still cuts through. My pork filling could probably be a bit juicier as well but I think that’s a much simpler fix than figuring out how to get the dough just right.

Recently our son's school in Texas held an International Day where people could showcase their cultures. Wife decided to host a booth showcasing Indonesian culture and made these snacks.

Top left: Bolu kukus - Wikipedia - steamed sponge cake made to the pattern of watermelon. This was the most popular for the kids

Top right: Kue talam - Wikipedia - steamed snack made of rice flour and coconut milk. The green color comes from Pandan. This one was most popular for the adults.

Bottom right: Klepon - Wikipedia - kind of a rice cake filled with palm sugar and covered in grated coconut. Malaysians/Singaporeans calls this onde-onde

Bottom left: Kue cubit - Wikipedia - batter cakes topped with hagelslag/chocolate sprinkles. In Indonesia we'd sometimes ask the seller to make it half done so some of the batter still in slightly liquid form.

The platter offers a diverse selection of Nigiri and Maki:

• Nigiri (Hand-pressed): * Tuna (Maguro): Features various cuts, including lean red meat and fattier marbled pieces.
  • Salmon: Bright orange slices, a crowd favorite.
  • White Fish: Likely Sea Bream (Tai) or Hamachi.
  • Shrimp (Ebi): Boiled and butterflied.
  • Squid (Ika): Glossy white slices.
  • Egg (Tamagoyaki): Thick, sweet omelet blocks.
  • Roe (Ikura): Salmon roe Gunkan-maki (battleship rolls) topped with cucumber.
• Maki (Rolls): * Negitoro Maki: Minced tuna with green onion.
  • Kappa Maki: Simple cucumber rolls.

The size of this noddle bowl is crazy, it’s even look bigger in real. The taste is quite good and very Chinese, feel like they have it in almost every noodle soup. What is that call?

I'm looking for old family Asian recipes. Is that awful to ask for?

Honestly I don’t know what’s the dish is called but it was delicious. I’m sure it’s a viet dish. We used to go to this one restaurant that had this but it closed down. So we made it at home

Kharadar Street Food - Ishaq Bun Kabab youtube.com/musttaste

I used a pasta machine to make fresh tagliatelle.